• Development & evaluation of post harvest practices / equipment for selected horticultural crops

• Development of technology for processing of pulses and coarse cereals

• Development of technology for primary processing of selected medicinal plants

Primary Processing Of Medicinal Plants

Development Of Process And Technology For The Production Of Soymilk, Tofu, SPI And SPC From Sprouted Soybean And Its Quality Assessment

NAIP Sub-Project On A Value Chain In Major Seed Spices For Domestic And Export Promotion

Development Of Process For Production Of Improved Quality Soymilk With Minimal Beany Flavour And Flatulence

Evaluation Of X-Ray, Computed Tomography (CT) And Magnetic Resonance Imaging (MRI) For Detecting The Internal Disorders.- NAIP Project.

Enzymatic refining of mechanically expelled soybeal oil

Development of soy and multigrain based nutritionally balanced functional foods for children (National Fellowship)

Surface disinfestations and suitable packaging for shelf life enhancement of carrot and spinach

Applications of modified atmospheric packaging techniques for shelf life      extension of selected horticultural crops

Process development for production of instant soymilk powder

Value Chain on use of defatted soyflour and  coarse cereals for functional foods  [Program Title]

A]  Adoption/refinement of technology for development of millet-soybased functional foods and utilization of by-products

B ] Development of process and equipment for cleaning and dehusking of kodo and kutki minor millets

C]  Impact of defatted soyflour supplemented food products on health of children

D]  Soy-fortified functional foods for selected target groups

E]  Defatted soyflour for food uses – Survey of soybean industries and policy issues for soy food promotion

Cleaning, Grading and Milling laboratory

This laboratory has been developed to conduct studies on cleaning, grading and milling (size reduction) of farm produce and food raw materials. The laboratory has setups for rice milling, grain milling, grain pearling, cleaning and grading based on size, aerodynamic properties and specific gravity. 

Engineering properties laboratory

Engineering properties of variety of food materials originating from plant or animal origin can be determined in this laboratory. The laboratory has facilities for determination of physical, optical, mechanical, rhological and thermal properties of variety of products. Major equipment housed in this laboratory are: Texture analyzer, Hunterlab colorimeter, Particle size analyzer, Instron UTM, Rheometer

Microbiological and biochemical laboratory

This laboratory functions for evaluation of microbiological and biochemical quality of variety of food products. Major facilities available are: Laminar flow chamber, UV-Visible spectrophotometer, Phase contrast microscope with digital display, Innoculation chamber, Refrigerated centrifuge, Nitrogen Kjeldahl analyzer, Acetifier

Drying and packaging laboratory

The laboratory serves for various drying and packaging experiments. Equipment developed at CIAE as well as imported and domestic equipment are being used in this laboratory. Some important equipment are: Freeze dryer, fluidized bed dryer, tray type vegetable dryer, mushroom dryer, vacuum packaging machine, package sealers, packaging material testing equipment etc.